I’ve been wanting to make sauerkraut for a while, but a small batch, and this recipe was the ticket. It’s really easy to make, but you have to be patient. The fermentation process takes one to two weeks, and no your house will not smell like sauerkraut. It is remarkably better than anything you can buy, and you’re getting all those great probiotic bacteria, similar to yogurt.
Ingredients
- 2 lbs green cabbage, shredded
- 1 tsp dill seeds (optional)
- 1 tsp black peppercorns (optional)
- 1 tsp caraway seeds (optional)
- 4 tsp kosher salt
Instructions
- You'll need a crock or bowl to let the cabbage ferment into kraut.
- Toss all ingredients well.
- Place in crock and press cabbage down well. Weight the top. I used a plate and a large plastic bag filled with water. If you have a round slow cooker, the removable crock can work for this.
- The cabbage should start forming a brine within a couple hours.
- Cover the whole thing with a piece of muslin or large thin dish towel.
- Place out of direct sunlight, in a cool place for 7 - 14 days.
- Check the progress every day. If any foamy residue forms on top, skim off. "Sour" the kraut to your taste preference.
- It will store in the fridge for months.
3.1
https://centexcooks.com/homemade-sauerkraut/
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